Lemon Coconut Meringue Cheesecake by marab. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Lemon Coconut Meringue Cheesecake

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Ingredients

10 portion(s)

Base:

250 g granita biscuits
130 g butter, melted

Filling:

500 g cream cheese
300 g sour cream
4 tbsp lemon juice
3 eggs

Meringue:

3 egg whites
1 pinch salt
150 g caster sugar
shredded essicated coconut, 1 cup

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6

1h 25min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Cake Dessert

Recipe's preparation

Before you start:

Describe the preparation steps of your recipe

Line a 20-22 cm round cake tin with baking paper

To prepare the base:

Describe the preparation steps of your recipe

Pre-heat oven to 160 degrees Celcius.

Add biscuits to the TM bowl and press the turbo button in short bursts until finely crushed.

Add melted butter and mix on speed 4 for 10 seconds.

Transfer the biscuit mixture to the tin and press firmly into the base. Place in the fridge to chill.

To prepare the filling:

To a clean TM bowl add the cream cheese, rind, juice, sour cream and sugar and mix on speed 6 for 30 seconds (using the spatula to assist) or until smooth.

Scrape down the sides of the TM bowl and add the eggs. Mix on speed 5 for 15 seconds. Scrape down the sides of the bowl again and mix on speed 5 for a further 15 seconds, or until combined.

Pour cheese mixture into the base and bake for 1 hour or until just set in the centre.

Let the cake cool down while you prepare the meringue.

To prepare the meringue:

Preheat the oven to 200 degrees celcius.

To a clean TM bowl, insert butterfly and whisk the egg whites with a pinch of salt until firm peaks form (3 minutes, speed 3.5).

Add sugar gradually and whisk until mixture is glossy and thick and the sugar has dissolved.

Fold in shredded coconut.

Spoon onto the top of the cheesecake and spread right to the edges.

Bake for 8 to 10 minutes or until lightly browned.

Chill before serving.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

If you have a smaller tub of sour cream, e.g. 250g, you can replace the missing quantity with thickened cream.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.